Protein packed delicious Instant Pot egg bites are the perfect low carb breakfast or snack for on the go! Clean out your refrigerator and customize this recipe with your favorite ingredients for an economical version of egg bites from Starbucks.
Instant Pot Egg Bites Recipe
Light and fluffy egg bites are the perfect meal prep breakfast or snack for busy mornings.
This recipe is completely versatile to meet your tastebuds as well as an easy way to put those leftovers to good use.
Each time I make these delicious egg bites I mix up the ingredients. This time I had leftover cooked sausage from these sausage egg rolls, so in the ingredient list they went.
In addition to a meat protein, I also like to have a variety of vegetarian egg bites with onion, peppers, spinach or zucchini.
The options are endless!
Copycat Egg Bites From Starbucks -Sous Vide
Sous Vide egg bites are the rage right now and lucky for us low carb followers they are perfect for our diet!
First, what is Sous Vide cooking? Sous Vide in french means under vacuum. This method of cooking is usually cooking vacuum sealed food in a controlled water bath.
Since I don’t have A Sous Vide I learned that this same method can be replicated by using the steam setting in an Instant Pot, which is how I cooked these copycat Starbucks egg bites.
After a couple of purchases of pre-made egg bites along with a a fancy frappe coffee, I knew I could make these at home for a fraction of the cost the coffee shop charges.
Set On Using The Same Ingredients As The Egg Bites From Starbucks?
No worries, follow this ingredient list below for the add-ins by following this combination: 1 cup of shredded cheese (a combination is fine), 1 cup of meat and 1/2 cup of vegetables divided among 14 egg molds.
Note that I did not include the starches, oils or preservatives to the ingredient list that Starbucks has in their food.
Feel free to add natural spices to suit your preference. A dash of hot sauce, garlic or jalapeno peppers is what Alan prefers in his egg bites.
Bacon and Gruyere Egg Bites
- Applewood Smoked Bacon
- Cottage Cheese
- Aged Gruyere Cheese
- Monterey Jack Cheese
Ham, Cheddar and Pepper Egg Bites
- Diced Ham
- Roasted Red and Green Peppers
- Cottage Cheese
- Cheddar Cheese
- Cotija Cheese
- Monterey Jack Cheese
Egg Whites and Red Pepper Egg Bites
- Egg whites only – 2 per serving egg mold
- Fire Roasted Red Peppers with a Speckle of Spinach
- Cottage Cheese
- Monterey Jack Cheese
Do I Have To Add Cottage Cheese To Egg Bites?
No. If you would like to leave the cottage cheese out you may, but be advised that your egg bites may be heavy and dense.
The cottage cheese adds a creamy fluffy texture as well as some additional filling protein to each egg bite.
How To Make Instant Pot Egg Bites
I use two Instant Pot silicone egg molds, which yields 14 egg bites.
- First, prepare your add-in ingredients. When adding meat be sure it is thoroughly cooked.
- Roast or stir-fry vegetables to bring out the natural flavors. Raw vegetables are fine too.
- Shred cheese and set aside and grease the silicone egg molds.
- Place eggs, cottage cheese, cream, salt and pepper or any other seasonings in a blender. Pulse until creamy.
- Add meat and vegetables and cheese to the silicone mold, then top with egg mix. Add additional cheese on top.
Dice ingredients and shred cheese Add eggs, cream and cottage cheese to blender Mix until well combines Add fillings in greased egg mold
What Button On An Instant Pot Should I Use For Egg Bites?
Place the metal trivet on the bottom of the pressure cooker and add one cup of water.
Place prepared and covered silicone molds in the Instant Pot and place the Instant Pot lid on top making sure the vent is sealed.
Set to STEAM mode for 8 minutes. It’ll take about 5-8 minutes for the pressure to build up.
When the timer goes off and the steaming has completed let the pressure release on its own for about 10 minutes.
Filled and covered silicone egg bite molds Set on steam mode for 8 minutes Cooked Egg bites
How To Freeze Instant Pot Egg Bites
After cooking the egg bites cool completely, then cover with the clear lid before placing them in the freezer. That’s right! Freeze the prepared eggs right in the silicone molds.
For vacuum sealing remove the egg bites from the molds, cool, and then place egg bites on a parchment paper lined baking sheet. Flash freeze the eggs by placing them in the freeze for 20-30 minutes to harden (holds the shape of the bites), then vacuum seal.
Freezer bags can also be used. Again, cool completely before placing them in the bag. It’s recommended that you follow the flash freeze method as above and wrap each bite in parchment or freezer paper before putting them in freezer bags.
All the methods mentioned above will maintain freshness for three-six months.
Fresh cooked egg bites is best when eaten within one week of preparation.
How To Reheat Egg Bites
Out of the freezer egg bites can be microwaved on defrost mode for 1 minute, then heated on high for 30 seconds. Repeat every 30 seconds for desired temperature.
Cooked egg bites can be reheated in the microwave on high for 30-60 seconds.
If reheating in the oven, place on a baking sheet at 325°F for 15-20 minutes.
Is Instant Pot Egg Bites Recipe Keto Friendly?
Yes! Each egg bite is only 2 carbs each with sausage and vegetables.
As you adjust the ingredient list you may want to recalculate to make sure you stay within your daily macronutrients.
Although, I’m fairly certain that egg bites can easily fit into a healthy meal plan for any type of diet.
Instant Pot Egg Bites Recipe
Instant Pot egg bites are delicious protein packed breakfast or snack for on the go! This economical version of egg bites is often found at Starbucks. Mix the ingredients to customize your own version.
Ingredients
- 8 large eggs
- 1/2 cup cottage cheese
- 1 cup shredded cheese
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup half and half or heavy cream
- 1 cup cooked protein, divided
- 1/2 cup vegetables, divided
Instructions
- Grease silicone molds and set aside.
- Prepare meat if adding by pre-cooking sausage or bacon.
- Dice vegetables of choice - peppers, onion, mushrooms and set aside.
- Shred cheese and set aside.
- In a blender add eggs, cottage cheese, half and half with salt and pepper.
- Blend until all ingredients are mixed well.
- Add 1 tablespoon of meat and 1 tablespoon of vegetables to each greased egg mold. Top with a teaspoon of cheese.
- Pour egg mix over the mix. Top with additional cheese if desired. Cover the mold with the silicone top.
- Place trivet on the bottom of your Instant Pot and add one cup of water.
- Put covered egg molds into the Instant Pot (may want to use silicone holder).
- Secure the Instant Pot lid (vent closed).
- Press steam mode and add 8 minutes to timer. Once timer beeps let pressure release for an additional 10 minutes.
- Open Instant Pot and enjoy your fresh egg bites!
Notes
Meat ideas - sausage, ham, bacon, shrimp, ground beef
Vegetable ideas - onion, peppers (green, red, yellow), spinach, kale, mushrooms, zucchini, asparagus, tomatoes, broccoli
Cheese ideas - Monterey Jack, Cheddar, Gouda, Feta, Mozzarella, Colby, Swiss, Cotija
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 115 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 121mg Sodium: 251mg Carbohydrates: 2g Net Carbohydrates: 0g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 10g
PIN TO YOUR INSTANT POT, BREAKFAST, LOW CARB/KETO RECIPE BOARDS
More Instant Pot Recipes You’ll love
Looking for more ways to cook in a pressure cooker? Be sure to check out these recipes!
- Beef Stew recipe – Hearty pressure cooker beef stew made with carrots, potatoes, and onion cooked in beef stock and red wine cooks in 35 minutes
- Mexican Soup with Hominy – Rich and delicious pozole made in a fraction of the time the traditional recipe takes to cook on the stovetop.
- Instant Pot Chicken Soup – Quick, simple, and nutritious soup with chopped veggies. Mom approved belly warming soup to help beat the cold and flu season!
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